Avocado couscous salad and cinnamon apple baked squash

One of those last minute dishes I threw together with what I had around, which turned out to be ingenious. The subtle yet complex combination of flavors and textures in the couscous salad turned out to be the perfect complement to the sweet-as-pie butternut squash and apples bake my mother made (from a recipe in the Full Belly Farm CSA newsletter).

Sometimes spontaneous is best!

Avocado couscous salad

1 2/3 cup water

1 cup Israeli couscous

1 cup cooked garbanzos

Juice of 1 lemon

A couple splashes soy sauce

1/4 tsp. coriander

1/4 tsp. black pepper

1 avocado

Bring water to a boil. Add couscous, return to a boil, then simmer, covered, over low heat for 12-14 minutes, until liquid absorbed. Stir in lemon juice, soy-sauce, coriander, black pepper. Let cool and cut avocado into salad directly before serving.

Cinnamon apple baked squash

1 medium butternut squash, peeled and sliced

3-4 apples, cored and sliced

1/2 cup melted butter or oil

1 tbsp. flour

1/2 cup brown sugar

1/2 tsp. cinnamon

Preheat oven to 350ºF. Place squash and then apples in an 8 quart casserole dish. Mix together brown sugar, flour, and cinnamon and sprinkle on top. Pour melted butter or oil on top, cover, and bake for an hour.

This entry was posted in Breads and Baked Goods, Casseroles and Baked Dishes, Quick and easy, Salads and Pilafs, Vegan. Bookmark the permalink.

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